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Juicy Greek-style chicken meatballs baked to golden perfection and served over lemony orzo pasta, infused with garlic, herbs, and finished with feta. A vibrant, satisfying Mediterranean meal.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground chicken

  • 1 garlic clove, minced

  • ¼ cup grated onion

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh dill

  • 1 tsp dried oregano

  • 1 tsp lemon zest

  • ⅓ cup breadcrumbs

  • 1 egg

  • Salt and pepper to taste

  • Optional: ¼ cup crumbled feta

For the Orzo:

  • 1 cup orzo pasta

  • 2 cups chicken broth or water

  • 1 tbsp olive oil or butter

  • 1 garlic clove, minced

  • 2 tbsp lemon juice

  • 1 tsp lemon zest

  • 1 tbsp chopped parsley or dill

  • Salt and pepper to taste

Optional Toppings:

  • Crumbled feta

  • Kalamata olives

  • Chopped cucumbers or cherry tomatoes

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

  • Mix meatball ingredients in a bowl until just combined. Roll into 1½-inch balls.

  • Bake for 18–20 minutes until golden and cooked through (165°F internal temp).

  • Meanwhile, heat oil in a saucepan. Sauté garlic, add orzo, toast 2 minutes.

  • Add broth and cook until orzo is tender (10–12 minutes). Stir in lemon juice, zest, and herbs.

  • Plate orzo, top with meatballs, garnish with feta and toppings.

Find it online: https://annirecipes.com/savory-greek-chicken-meatballs-with-zesty-lemon-orzo-a-mediterranean-inspired-dinner/